Rotisserie, Sunday dinner
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Rotisserie Boneless Leg of Lamb Roast with Greek Brinerade

There’s a debate in the food science community over the usefulness of marinades.  They’re very traditional, but all the evidence points towards two things:
1. They don’t penetrate into the meat AT ALL. The flavor they give is stuck on the surface.
2. If they’re too acidic, they turn the surface of the meat to mush

My twin heroes of food science,  Cook’s Illustrated and Alton Brown have both recently weighed in on the topic.  If you can catch Alton’s recent episode, “Tender is the Pork“,  you can see his take on it.*
*He illustrates the debate in the food community by having a couple of guys in lab coats slap fighting.  Yes, it’s juvenile.  I laughed, and laughed, and laughed…

Cooks Illustrated is referring to it as “Don’t Marinate – Brinerate” (subscription required).  They up the amount of salt in the marinade, causing it to work as a brine, which does draw flavors into the meat.  They also keep their marinating times short, and limit the amount of acid in the mix, so the surface of the meat doesn’t get cooked by the acid. This gives you the best of both worlds – the flavors that a marinade can carry, combined with the juiciness of a brine.

Also, put aside some of the marinade aside for last minute basting; an extra layer of marinade after the meat comes off the heat adds another layer of flavors.

Recipe: Rotisserie Boneless Leg of Lamb Roast with Greek Brinerade

Cook time: 45 minutes


  • Grill with Rotisserie attachment (I used a Weber kettle with the Rotisserie attachment; kettle is here and rotisserie attachment is here)
  • Aluminum foil drip pan (9″x11″, or whatever fits your grill)
  • Butcher’s twine for trussing the roasts
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Rotisserie Boneless Leg of Lamb Roast with Greek Brinerade

  • Author: Mike Vrobel
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 2 hours 15 minutes
  • Yield: 8-12 1x


Greek style rotisserie boneless leg of lamb.


  • 2 (2.5 pound) Boneless lamb leg roasts (“half” roasts, butt end if you can specify.)
  • Greek Brinerate ingredients
  • 1/2 cup Extra Virgin Olive Oil
  • 1 tablespoon dried oregano (or 2 tbsp fresh oregano, minced)
  • 1 tablespoon fresh Lemon juice (about 1/2 a lemon)
  • Zest from 1/2 lemon
  • 4 garlic cloves, minced or pressed
  • 1 teaspoon honey (or sugar)
  • 1 tablespoon Diamond Crystal kosher salt
  • Boneless lamb leg roasts, opened up and trimmed of fat


  1. 1. Brinerate the lamb: One to one and a half hours before cooking, open the roasts up, and trim any excess fat from them.  Put them in a gallon ziploc bag (or two, if they’re large).  Whisk the ingredients for the brinerade together until well mixed, then reserve 1/4 cup for later and pour the rest into the bag with the lamb.  Squeeze out any excess air, then zip the bag closed, and massage it to get both roasts covered with the brinerade.  Let rest in the refrigerator, turning occasionally to evenly brinerate, until ready to cook. (Due to the acid in the lemon juice, you don’t want to brinerate more than an hour and a half.)
  2. 2. Prepare the grill: Prepare your rotisserie for cooking on indirect high heat. For my Weber kettle, I light a chimney starter* full of charcoal, wait for it to be covered with ash, then pour it in two equal piles on the sides of the grill. Put the drip pan on the charcoal grate between the piles.
  3. 3. Truss and spit the lamb: While the grill is heating, take the lamb out of the refrigerator, pat dry with paper towels, and roll the two roasts into cylinder shapes. Truss the roasts every 1 1/2 inches with the butcher’s twine, then skewer them on the rotisserie spit.
  4. 4. Cook the lamb: Put the spit on the grill, start the rotisserie spinning, and close the lid, cooking with the lid closed as much as possible. Cook with the lid closed, until the lamb is 135*F in the thickest part for medium, about 45 minutes. (Cook to 125*F for medium-rare, and 120*F for rare. (Unlike beef, I prefer my lamb cooked to medium). Start checking the lamb’s temperature at 30 minutes, and watch out for the bone and the spit – they can throw the reading off. Right before taking the lamb off of the grill, baste it with the reserved brinerade. Remove the spit from the rotisserie, remove the lamb roasts from the spit onto a platter. Baste them with the brinerade again, then remove the trussing twine and let the roasts rest for 15 minutes. Slice the lamb 1/2″ thick and serve.
  • Category: Rotisserie
  • Cuisine: Greek

Boneless lamb leg roasts, opened up and trimmed of fat

Charcoal and improvised drip pan ready to go


Lamb on the rotisserie


Lamb is done

*Provencal Brinerade: Substitute Herbes de Provence instead of oregano, and add 1 tsp Dijon mustard to the brinerade.

*Serve this with a greek salad, some Roasted Red Pepper Dip, pita bread, and some tapenade.  Or, serve it as Gyros – slice thin (1/4″ or less), and serve it with tzatziki sauce, pita bread, and some shredded lettuce and thin-sliced red onion.

*Ideally, you would cook this with one whole lamb leg that has been deboned.  I used the two half legs because that’s what my grocery store sells.

Questions? Comments?  Other ideas? Leave them in the comments section below.

Related Posts:
Click here for my rotisserie bone in leg of lamb recipe, Moroccan style.
Click here for my Rotisserie Leg of Lamb Provencal
Click here for my other rotisserie recipes.

Inspired by:
Want some authentic Greek cooking, with photography that shows you exactly how humble my efforts are?  Check out Kalofagas and his rotisserie bone in leg of lamb.  []

Cook’s Illustrated Magazine, June 2009, “How to Cook: Brinerating” article [Subscription Required]

Check out my cookbook, Rotisserie Grilling.

Everything you could ask about the rotisserie,
plus 50 (mostly) new recipes to get you cooking.

It’s a Kindle e-book, so you can download it and start reading immediately!

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Filed under: Rotisserie, Sunday dinner


Hi! I’m Mike Vrobel. I’m a dad and an enthusiastic home cook; an indie cookbook author and food blogger with a day job, a patient spouse, and three kids who would rather have hamburgers for dinner.


  1. Mike Blough says

    Hi Mike – if you had a leg that weighed over 8 lbs deboned, would you truss the whole leg trussed? I am concerned that it may brown too much on the outside before the inside is finished.

  2. LauraG says

    Absolutely the BEST leg o’ lamb. Cooked on Weber rotisserie and according to the Provencal recipe…phenomenal This is going to be a crowd pleaser from now on!

  3. Eileen says

    Going to make this on Easter. How long for a 7.5 leg of lamb de-boned and trussed by the butcher cooked in a Weber gas grill using the rotisserie attachment? ( we are brand new to the whole rotisserie thing). Thank you!

    • It will take a little longer – 7.5 pounds of lamb is a little thicker than the two 2.5 pounds I had with my two roasts. Knock the heat down to indirect medium, and it will take a total of about 1.5 hours. Go by temperature to be sure – the lamb is done when it reaches 135°F in the thickest part.

    • Or, if you can cut your roast in half, you’ll get two roasts like I have in the recipe. You can follow the directions and cooking time in the recipe, but I think it will take a total of 1 hour – my two roasts totaled about 5 pounds, so your 7.5 pound roast sounds thicker. (Cooking time is more about thickness than weight, which is why cutting it in half cuts down on the cooking time.)

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